Praline Ice Cream Cake - cooking recipe

Ingredients

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, plus
1/2 cup butter or 1/2 cup margarine, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (about 16 squares)
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
whipped cream, optional

Preparation

In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
Cook and stir over medium heat until mixture comes to a boil.
Remove from the heat.
Stir in 1/2 teaspoon of vanilla; set aside.
Melt the remaining butter; place in a mixing bowl.
Add ice cream; stir to blend.
Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
Pour into a greased 13x9 inch pan.
Drizzle with half of the praline sauce.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
Cool in pan.
serve with whipped cream if desired.